John Myers
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Wonton Batter and Filling
The perfect wonton batter and filling recipe with a picture and simple step-by-step instructions.
The dough
- 250 g Wheat flour or tapioca starch
- 100 ml Water
The filling
- 400 g Beef
- 1 piece Garlic
- 3 tbsp Flour
- Pepper from the grinder
- For our gluten incompatible: Add a maximum of 100 ml. Of boiling water in the smallest amount to the starch and knead until a smooth dough is formed, use this dough while it is still warm, if it gets cold, you can only throw in a window for all others: If the dough is made with wheat flour, then stir it with cold water and let it rest for 30 minutes. However, wonton leaves from the Asian shop can also be used 😉
- For the deep-fried wontons: roll out the dough very thinly and cut into 10 cm rectangles. The dough can be a little thicker for soup or dumplings (dim sum)
- Cut all ingredients as small as possible.
- Fry the meat, also fry the vegetables, when the possibly still recognizable onion parts are translucent, deglaze with the broth and soy sauce and reduce as much as possible.
- Fried Wan Tan: Put approx. 1 teaspoon filling in the middle of the dough, brush the rest of the dough with water – fold the corners at an angle and press firmly. Start the deep fryer and at 190 ° C the things are ready in no time. We like to eat the parts without, but also with sweet and sour sauce
- Wan Tan for the soup: As for the deep fryer, just don’t throw it into it – but into the boiling broth … and because the broth is already boiling, there is something for my little one …
- 7 …. Dumplings: Cut out circles of dough – cut, put 0.5 teaspoon filling in the middle, brush the dough with water and fold in the middle. The seam should be laid in folds in a zigzag shape
- Steam the dumplings over the broth for about 6 minutes, this gives extra flavor and serve as a dip with soy sauce and chili oil
- Good hunger!
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